DIRECTIONS:1. Preheat the oven to 450°F. Place a
wire baking rack onto a medium-sized baking sheet; coat the baking rack with
cooking spray. 2. Into the bowl of a food processor,
add oats, Italian seasoning, garlic powder, salt, and pepper. Pulse until
finely ground, about 30 seconds to 1 minute. Transfer oats to a large Ziploc
bag, and add in the breadcrumbs. Seal Ziploc bag and gently shake to combine. 3. Into a shallow dish, add egg whites
and water. Whisk together with a fork to combine.4. Bread
each chicken tender: Working 2 to 3 chicken fingers at a time, add into the
oat mixture, coating both sides. Dip
into the egg whites making sure to let excess liquid drip off, and then dredge
again in the oat mixture. Place on the prepared baking sheet. Repeat until all of
the chicken tenders are coated.5. Bake in the preheated oven until
chicken is fully cooked and crust is golden and crunchy, around 20 minutes. To
check for doneness, cut into the thickest chicken tender to make sure there is no
pink.6. Meanwhile, in a small bowl, add sour
cream, mustard,

SPLENDA® No Calorie Sweetener, and horseradish if desired. Thoroughly mix together
with a spoon.7. Remove chicken tenders from the
oven, let cool slightly, and serve with the sauce.